Prisca's Roasted Butternut Squash Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
Roasted butternut squash, blended with sauteed vegetable puree and sodium free Herb Ox chicken bouillon for added flavor Ingredients:
4 cups butternut squash, peeled & diced |
2 tablespoons extra virgin olive oil |
2 cups water |
1 medium onion, diced |
1/2 cup fresh spinach |
2 roma tomatoes, diced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Toss squash with olive oil, salt and pepper and roast in 425 degree oven for 30 minutes. Meanwhile, saute onions, tomatoes and spinach in olive oil.
2. When all is cooked, puree adding water when necessary.
|
|